Southern Biscuits Are Better Because of This Ingredient

Years of practice aren't the only matter that make Southern cooks so proficient at making biscuits. Here's the not-so-secret ingredient!

Southern cooks have several tricks when it comes to making tender and delicious biscuits, from the cutters they use, to the type and amount of liquid incorporated, to the number of kneads required to plow out a perfect dough. The non-so-hole-and-corner ingredient they rely upon is soft wheat flour. Soft wheat thrives in temperate, moist climates like that of the mid-Atlantic, so cooks in those areas have had access to its special flour for a long time.

Why Is Soft Wheat Flour Then Magical?

It all comes down to gluten. Gluten is the material that gives things like breads and cakes their elasticity and structure, and information technology gets formed when water mixes with flour and causes the proteins to bond together. And then, since difficult wheat flour (bread flour) has nearly twice every bit much protein as soft wheat flour, it will yield more gluten and make a chewier last product. That does not make a tender biscuit!

With less protein and therefore weaker gluten formation, soft wheat is platonic for making biscuits and other items with a delicate texture. It gets milled into pastry flour, which is composed of ix-10% protein, giving information technology slightly more strength than block flour (ideal for fine-crumbed cakes and muffins) but making it less sturdy than bread or all-purpose flour, which make wonderfully chewy breads. The gluten formed from the utilise of pastry flour yields a flaky biscuit with simply the right amount of structure.

The Brand You Should Buy

Interestingly, the go-to product for Southern biscuits is an all-purpose flour made by White Lily, though it is essentially pastry flour considering information technology has a very low poly peptide content. If you can't find White Lily or any pastry flour at your grocery shop, you can make your ain version with equal parts cake flour and all-purpose flour. Bear in mind that even armed with the magic of pastry flour, making flawless biscuits takes an incredible corporeality of feel. This is a example where practice truly makes perfect!

Endeavour Soft Wheat Flour to Make a Batch of Biscuits

Easy Cheesy Biscuits

I'thousand a big fan of homemade biscuits, but not the rolling and cutting that goes into making them. The drib biscuit method solves everything! —Christina Addison, Blanchester, Ohio

Parmesan Sweet Cream Biscuits

Sweet foam biscuits were the starting time kind I mastered. Since the ingredients are so simple, I can scale the recipe up or down. In fact, I've actually memorized it! —Helen Nelander, Boulder Creek, California

Ham & Green Onion Biscuits

I started with my grandmother's biscuits and added a bit of my personality. When I make these with my kids, it feels like she's with us. —Amy Chase, Vanderhoof, British Columbia

Sour Cream-Leek Biscuits

These biscuits are a wonderful pairing for soups. I've fabricated them with all-purpose white flour as well as whole wheat, and both piece of work equally well. —Bonnie Appleton, Canterbury, Connecticut

Homemade Buttermilk Biscuits

The recipe for these four-ingredient biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina

Cinnamon Fruit Biscuits

Because these sweet treats are and then easy, I'm well-nigh embarrassed when people enquire me for the recipe. They're a snap to make with refrigerated buttermilk biscuits, saccharide, cinnamon and your favorite fruit preserves. —Ione Burham, Washington, Iowa

Flaky Cheddar-Chive Biscuits

These wonderful, buttery biscuits complement whatever dinner. —Betsy Rex, Duluth, Minnesota

Grandma's Biscuits

Homemade biscuits add a warm and comforting touch on to any meal. My grandmother makes these tender biscuits to become with her seafood chowder. —Melissa Obernesser, Utica, New York

Caraway Cheese Biscuits

My grandchildren are always happy when I pull a pan of my cheese biscuits from the oven. The golden chocolate-brown goodies are perfect for dipping into chili or stew. — Lorraine Caland, Shuniah, Ontario

Easy Parmesan Biscuits

This recipe is simple simply a delicious addition to any repast. The children love to dip the ready-made biscuits in butter and glaze it with the cheese. Warm from the oven, one biscuit per person commonly isn't enough. —Linda Becker, Olympia, Washington

Zucchini & Cheese Driblet Biscuits

These colorful little drib biscuits are very piece of cake to put together and even so are packed full of flavor. I serve them warm out of the oven. —Keith Mesch, Mt. Good for you, Ohio

Hurry-Up Biscuits

When I was immature, my mom would make these biscuits with fresh foam she got from a local farmer. I don't go to those lengths, simply the family recipe is nonetheless a real care for. —Beverly Sprague, Baltimore, Maryland

Fluffy Herb Drop Biscuits

I grow many herbs, so I can just exit to the garden and pick them. These biscuits contain my favorite ones. —Melissa McCabe, Long Beach, California

Flaky Whole Wheat Biscuits

Whole wheat flour gives these biscuits a nutty, homey season. Ever since I started making these, white flour biscuits merely don't taste every bit skillful! Pair them with soup or slather them with whipped cream and sweetened berries for a dessert care for. —Trisha Kruse, Eagle, Idaho

Cheese & Garlic Biscuits

My biscuits won the prize for best quick bread at my county fair. One of the judges liked them and so much, she asked for the recipe! These buttery, savory biscuits go with merely well-nigh annihilation. —Gloria Jarrett, Loveland, Ohio

Mom'southward Buttermilk Biscuits

These fluffy biscuits are then tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still run across Mom pulling these tender gems out of the oven. —Vera Reid, Laramie, Wyoming

Apricot Cream Biscuits

Melt-in-your-mouth good when warm, these shortcut biscuits with a hint of orangish prove that the right mix really tin can offer homemade sense of taste. —Betty Saint Turner, Attalla, Alabama

Makeover Cheddar Biscuits

Here'due south our crack at the never-ending biscuits from Red Lobster. Made from scratch with lighter ingredients, they're but as cheesy and buttery as the original. —Gustatory modality of Home Test Kitchen

Ham and Swiss Biscuits

"These can be fabricated alee and frozen. To rut them up, place on an ungreased baking sheet in a 375° oven for 6 to x minutes or until heated through. They become smashing with the soup and salad." —Trisha Kruse, Eagle, Idaho

Cheddar Corn Biscuits

Everyone asks for these cheesy corn biscuits, especially when I serve soup. If you're lucky and take leftovers, rewarm them and pass the butter and jam. —Susan Braun, Swift Current, Saskatchewan

Jam Biscuits

My teenage granddaughter, Holly, and I take enjoyed cooking together since she was four years old. We like to brand these golden biscuits for holiday gatherings. Fill the centers with homemade jam, orange marmalade or cheese. —Mary Lindsay, Dunrango, Colorado

Glazed Cranberry Biscuits

My family likes biscuits for breakfast. One Sunday, I decided to make those gilded goodies extra special by adding white chips, stale cranberries and a simple orange glaze. —Lori Daniels, Beverly, West Virginia

Ginger Buttermilk Biscuits

After we had cinnamon-topped biscuits at a restaurant, I came upwards with my own version at habitation. I keep crystallized ginger on paw and so I tin can whip upward a batch at a moment'due south discover!—Rebecca Littlejohn, Vista, Califiornia

Lemon Blueberry Biscuits

Lemon and blueberries make such a fresh and flavorful combination in all kinds of broiled goods, especially these biscuits. —Sense of taste of Abode Test Kitchen

Old-Fashioned Buttermilk Biscuits

My family gobbles up these biscuits, which are depression in fatty, cholesterol and carbohydrate. I almost always make these at present instead of my former shortening-based recipe. —Wendy Masters, Thou Valley, Ontario

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